Price:  £16.95 | Case Rate: £16.00
Ex Tax: £14.13

Larry Cherubino - The Yard Whispering Hill Riesling 2009

Larry Cherubino - The Yard Whispering Hill Riesling 2009
Duty/Vat Paid

Information

  • Country: Australia
  • Wine Region: Western Australia
  • Wine Area: Margaret River
  • Wine Maker: Larry Cherubino
  • Grape: Riesling
  • Grape Percentage: 100%
  • Alcohol Percentage: 11.8%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2016
JR: 16.5 (2009) JG: 92 (2009) JH: 95 (2009) WF: 93 (2009)

Wine tasting notes

Very pale, almost water like. Very soft palate with minerality, white flowers and some limey acidity for balance. Finely textured and elegant with intensity, balance and a gentle soft finish. Very pretty and delicate and immediately approachable.

Expert Reviews

Jancis Robinson (2009)16.5 pts

Tasted August 2010. Real grainy texture - even a little bit nutty. Full and quite open on the palate. Some residual sugar perceptible. When to drink : 2009 to 2013.

Jamie Goode (2009)92 pts

Very tight lemony, limey, mineral nose is pure and bright. The palate is intense and savoury with lovely purity and really fine grapefruit character, as well as a mineral finish. Tight, pure, intense and refined. Dry style.

James Halliday (2009)95 pts

James Halliday, winecompanion.com.au, 95pts (2009) –"Evanescent blossom aromas from apple to lime foreshadow an elegant and precisely pitched palate, with citrus and green apple flavours running through to the crisp finish. From the Whispering Hill Vineyard."

Wine Front (2009)93 pts

Campbell Mattinson, winefront.com.au, 93pts (2009) –"This riesing from Mount Barker is a very impressive release from Larry Cherubino. Great texture. Great length. Intensely limey, backed by slate, flush through the finish and powerfully persistent. Both mouth-watering and mouth-filling. Super riesling. Drink : 2014 - 2020."

Vinification Notes

The parcels were picked and processed within 2 hours to ensure that the vibrancy and freshness of the fruit was retained. Free run and pressing fractions were separated. All the parcels were fermented using only natural yeasts, and batonage was carried out until bottling.